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Refreshing Spinach and Blood Orange Salad with Crunchy Macadamia Nuts

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Ingredients

Adjust Servings:
3/4 cup coarsely chopped macadamia nuts
4 blood oranges (if unavailable, you can use regular oranges)
5 cups baby spinach leaves, washed, stemmed, dried and torn into bite-size pieces
1 cup cooked corn
1/2 garlic clove, minced
1 teaspoon dijon mustard
1 1/2 tablespoons sherry wine vinegar
3 tablespoons hazelnut oil
1 - 2 tablespoon fresh blood orange juice, reserved from sectioning fruit

Nutritional information

379.6
Calories
271 g
Calories From Fat
30.2 g
Total Fat
3.9 g
Saturated Fat
0 mg
Cholesterol
45.5 mg
Sodium
28.6g
Carbs
7.1 g
Dietary Fiber
15.6 g
Sugars
5.7 g
Protein
164 g
Serving Size

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Refreshing Spinach and Blood Orange Salad with Crunchy Macadamia Nuts

Features:
    Cuisine:

    I can see this becoming a family favorite.

    • 60 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Spinach, Blood Orange and Macadamia Nut Salad,,This was an awesome salad, yum yum! I did make some adjustments according to our taste though: half as many macadamias (whole), twice as much greens (baby greens), skipped the corn, and added 1/4 oz. per person crumbled blue cheese. The blue cheese fit this recipe like a glove, and balances the flavors nicely. One adjustment to make to the directions is in the blood orange juice. You won’t get much juice out as you are slicing the sections. You will need to have half a blood orange dedicated to squeeze for each tablespoon of juice you desire. DH says “you can make it for company”. We’ll definitely be making it again!


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    Steps

    1
    Done

    In a Small Dry Skillet, Toast Macadamia Nuts Over Medium Heat Until Light Golden Brown and Fragrent, About 2 to 3 Minutes; Remove from Heat.

    2
    Done

    Peel and Section Oranges Over Bowl to Catch Juices.

    3
    Done

    Cut Segments Into 1/2-Inch Dice.

    4
    Done

    Reserve Juice For Dressing.

    5
    Done

    in Large Bowl, Combine Toasted Nuts, Orange, Spinach and Corn.

    6
    Done

    Make Dressing: in Small Bowl, Combine Garlic, Mustard, Salt and Pepper to Taste.

    7
    Done

    With Fork, Mash to Smooth Paste.

    8
    Done

    Add Vinegar and Whisk Until Smooth.

    9
    Done

    Whisk in Oil in Thin Stream Until Dressing Had Thickened.

    10
    Done

    Whisk in Reserved Orange Juice.

    11
    Done

    Correct Seasoning, Adding Salt or Orange Juice to Taste.

    12
    Done

    Just Before Serving, Pour Dressing Over Salad and Toss Until Spinach Is Lightly Coated.

    Avatar Of Rosemary Ablack

    Rosemary Ablack

    Jerk Chicken and Caribbean aficionado serving up authentic West Indian street food with a modern twist.

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